Spicy Shrimp Creole Recipe - Allrecipes.com
Spicy Shrimp Creole Recipe
  • READY IN 1 hr

Spicy Shrimp Creole

Recipe by  

"I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  2. Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  3. Let the mixture simmer for 30 minutes, stirring occasionally.
  4. Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2007

This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and salad. Wonderful meal and very quick. I plan to use for a large family meal as it would be easy to pre-cook everything ahead. Just throw in the shrimp and reheat while preparing the rice. Nice company meal. Thanks for the post.

 
Most Helpful Critical Review
Dec 14, 2011

too saucy, needs the addition of sausage and possibly less tomato base. seems to be missing something. served with polenta which was decent. sort of a confused meal.

 
Mar 04, 2003

That was great! My boyfriend said it reminded him of being back home on the bayou. I followed suggestions from some of the others. I added one chopped green bell pepper. I used one 8 oz can of tomato paste, 1 14.5 oz can of stewed tomatoes and one 14.5 oz can of rotel. I didn't really measure the spices. Just dumped in cayenne and tabasco until it looked about right. I let it cook in the slow cooker on low for 6 hours and then added the shrimp and let it cook another 2 hours. It was perfect and pretty spicy. Thanks Pamela, I've been looking for some recipes that would taste like dishes my boyfriend used to eat in Louisiana.

 
Oct 09, 2002

This was good but next time I would cut down on the cayenne pepper. Served it New Year's Day.

 
Jul 27, 2004

Excellent...but I doctored a little...added 1/4 cup wine, a slpash of worshester, juice of a lime, can of Rotel, green and red pepper, less celery, cooked the sauce for an hour.....my sister says it was better than her real Cajun recipe

 
Dec 04, 2002

Really tasty creole recipe. I pretty much followed the recipe without any substitutions with the exception of using extra hot Rotel instead of crushed tomatoes. I would also recommend getting fresh shrimp from the seafood counter at your grocery store instead of the frozen kind. Frozen shrimp tend to give it a funny taste. Pour it over a bed of freshly made white rice and some hot buttered cornbread and you have yourself a meal made in cajun heaven!

 
May 14, 2003

Loved it! My husband really loved it. He loves spicy food so I doubled the Cayenne pepper and used Habenero Pepper sauce....and tons of it. He was in heaven. Not to mention that this recipe is actually rather heathly. What more could I want! Definitely use fresh shrimp if you can...I used half fresh and half left over frozen cooked shrimp I already had on hand and the fresh shrimp really did taste wonderful.

 
Oct 09, 2002

This was easy to prepare and very flavorful! Next time I will add scallops or crabmeat. I did cut the pepper sauce in half and the overall flavor was very balanced. Excellent. Can't wait to try this again to serve to friends and family!

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 940 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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